Ramp, Pepperoni, and Spring Veggie Pasta
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Cooking tools:
- Skillet
- Slotted spoon
- Paper towel
- Saucepan
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
Ingredients
- 1 large bunch of ramps, cleaned and bottom root cut off
- 1/2 lb. pepperoni thinly sliced and then diced into1
- 1 large red bell pepper, diced into ½
- 4 medium sized plum tomatoes, cored and diced into approx. 1
- 1 lemon, juiced
- 1/2 cup low sodium chicken or vegetable stock
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 2 cups cooked fusili pasta
- salt
- pepper
- ¼ cup parmesan cheese
- 1 Tbsp. finely chopped Italian parsley
- Red Pepper Flakes
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